摘要
分别研究了面粉、糯米粉、单甘酯、水分、pH等对调味面制品产品品质的影响。研究表明:使用中筋粉,和面时清水添加量占面粉比重的35%、单甘酯添加量为4‰、pH在7左右时,做出的产品膨化效果及口感均最佳。糯米粉的添加对提高其糯性和口感有很好的效果,但加入过多会造成产品变形,且成本增加过多,一般建议添加量为10%~15%。
The effects of flour,glutinous rice flour,monoglyceride,water and pH on the quality of the products were studied respectively.researches showed that:Use plain flour,the amount of water added to the surface is 35%of the flour,the addition of monoglyceride was 4‰,pH at about 7,the puffing effect and taste is the best.The addition of glutinous rice flour has a good effect on the increase of the glutinous and the taste,but too much addition can cause the product to be deformed,and the cost increases too much,and the recommended amount is 10%~15%.
作者
夏明涛
Xia Mingtao(Luohe Pingping Food Co.,Ltd.,Luohe 462300,China)
出处
《现代食品》
2018年第14期143-146,共4页
Modern Food
关键词
调味面制品
口感
品质
Seasoning flour products
Taste
Quality
